French Dessert Compilation | Top 5 Irresistible Treats You Must Try 🍰 | Nyam Nyam

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry

Phyllo dough has fewer calories and can be made easily at home.

pastry cream

🥗Healthier: Greek yogurt

💰Cheaper: vanilla pudding

Greek yogurt offers a tangy flavor with lower fat.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: heavy cream

Coconut cream is dairy-free and adds a tropical flair.

chocolate

🥗Healthier: carob

💰Cheaper: cocoa powder

Carob is caffeine-free and offers a unique taste.

Pour 500 ml of milk into a pot.

Add 1 vanilla bean and mix while heating on the stove.

Add 25 g of butter and melt it in, then turn off the heat and set aside.

In a mixing bowl, whisk together 3 eggs and add 250 g of sugar.

Add 2 tsp of vanilla extract and 250 ml of rum or flavoring of your choice.

Sift in 125 g of flour and mix everything together.

Pour in the vanilla milk a little at a time and mix well.

Cover with cling wrap and refrigerate for 24 hours.

After 24 hours, pour the mixture through a sieve into a new bowl to remove lumps and vanilla pieces.

Let it chill at room temperature.

Butter the inside of silicon molds and pour in the mixture almost to the top of each mold.

Bake at 220° for 15 minutes, then at 180° for 50 minutes.

For the opera cake, sift 20 g of cake flour into a mixing bowl.

Sift in 140 g of almond powder and add 1/4 tsp of salt, then mix together.

Add 5 eggs directly into the mixture and whisk without pre-whisking the eggs.

Add another 10 g of cake flour and 30 g of melted butter.

Set this mixture aside.

In a separate bowl, whisk 5 egg whites until foamy, then gradually add 140 g of sugar while whisking until stiff peaks form.

Fold the egg whites into the first mixture without using a whisk.

Pour the cake mixture into a shallow rectangle cake tin lined with baking paper and spread evenly.

Bake for 10 minutes at 200°.

Remove from the oven and slice off the edges to create a perfect rectangle.

Melt 70 g of milk chocolate and mix with 100 g of crumbled cereal.

Spread this mixture over a layer of sliced almond cake.

Brush the almond cake with a coffee syrup made from 45 ml of water, 150 g of sugar, and 4 g of instant coffee heated until boiling.

In a pot, simmer 160 ml of whipping cream, then add 160 g of dark chocolate chips and stir until melted to create chocolate ganache.

Spread the ganache over the sponge cake layer with the cereal on the bottom.

Add another layer of sponge cake, brushing it with coffee syrup again.

Repeat the process with another layer of chocolate ganache and sponge cake.

For the buttercream, heat 160 ml of water and 100 g of sugar until dissolved, then add 6 g of instant coffee.

Whisk 5 egg yolks in a bowl, then gradually add the coffee syrup while whisking.

Once thick and pale, add 280 g of room temperature butter gradually, mixing well.

Spread the buttercream on the sponge cake layers, repeating the layering process.

Refrigerate until set.

Melt 200 g of chocolate chips in a heatproof bowl over simmering water, stirring continuously.

Add 30 ml of canola oil to the melted chocolate and mix well.

Pour the chocolate glaze over the cake, allowing it to drip down the sides.

Refrigerate for 30 minutes to set the glaze.

Slice the cake into portions and tidy the edges.

Decorate with chocolate ganache writing and gold paper if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens